Add the olive oil to a large soup pot over medium-high heat.
Add the onion and the diced chicken, and cook until the onion is slightly softened and the chicken is lightly browned, about 5 minutes. The chicken does not need to be cooked through.
Add the ginger and garlic and cook for one more minute, stirring well to combine. Season with salt.
Add the remaining ingredients, except for the chickpeas and kale.
Bring to a boil, reduce the heat to medium-low and simmer for 25-30 minutes, until the chicken is cooked through.
Add the chickpeas and kale and cook another 5 minutes.
Serve alongside rice, quinoa, or naan, topped with cilantro and chopped peanuts. Enjoy!